Kerala Style Egg Stew With Idiyappam#Soupswappers

This Egg Curry or Mutta Curry ( mutta is egg in Malayam ) is a little spicy egg curry made in Kerala style with coconut milk.
Serve it with Idiyappam/Noolappam, Appam or Rice for a delicious and hearty meal.
6 Egg- Boiled
1 Medium Onion- finely chopped
3 Shallots/Sambar Onions - sliced
1"Piece Ginger- cut into juliennes
1 Green chilly- slit
5 Curry leaves-
1 Medium Tomato- sliced
1 Medium Potato - cubed
3 Tablespoons Coconut Oil
¼ Teaspoon Turmeric Powder
½ Teaspoon Chilli Powder
1½ Teaspoon Coriander Powder
1½ Cups Thin Coconut milk
1 Cup Thick Coconut Milk
Salt to taste

Boil the eggs, remove the shell and given light cuts on all sides to the eggs and keep aside.
Heat oil in a pan, sauté the onion, ginger ,green chilly and curry leaves, till the onion are translucent.
Add chilly powder ,turmeric powder and coriander powder, fry for 2 minutes.
Now add chopped tomato, potato and the thin coconut milk salt to taste, mix well, cover the pan with a lid till the potato is cook and to the tomato is mushy, keep stirring at intervals.
Add the eggs, and , give it a light stir. Cover the pan with a lid and let it come to a boil, it will take around for about 5 - 7 minutes on medium low flame. 
When it comes to a rolling boil add the thick coconut milk, stir it well, on medium low flame let the coconut milk get heated, or let it starts to simmer at the sides of the pan. Switch off the flame , taste for salt.
Drizzle a teaspoon of coconut oil and add few chopped curry leaves and close the pan for few minutes say 5 -7 minutes.
Open and serve.
We enjoyed with Idiyappam/Noolappam
Idiyappam is also called Noolappam or Noolputtu.
1 Cup = 250Ml Cup
1 Cup Rice Flour - I have used Double Horse brand
1 Cup Water
½ Cup Coconut Milk
1 Teaspoon Coconut Oil
½ Teaspoon Sea salt or to taste

Take the rice flour and lightly roast it for 2 -3 minutes stirring continuously, taking care that it doesn't change the color.
I have used this brand of rice flour.
Boil Water and coconut milk in a pressure cooker along with salt and coconut oil. 
When it comes to a rolling boil, lower the flame and slowly add rice flour and mix well, with a wooden spatula, till no traces of white flour is seen, switch off the flame. Close the cooker with the whistle/weight on and remove from the stove top and keep aside for 15 minutes. 
Then open the cooker and transfer the dough to a big bowl or thal and continue kneading. 
When the mix is still warm but not too hot to handle, grease your hand and knead to a soft dough. Take one portion of the dough and close the remaining with a cloth and again with a lid to keep the moist. 
Take the Idiyappam maker and put the dough and press into greased idly moulds or any flat plate. 
Steam it for 7 minutes and take it out and transfer into a casserole or wide bowl and cover with a cloth.
Repeat the same procedure for rest of the dough. 
So the tasty and soft the Idiyappam is ready to serve . My favorite combination is with Egg Stew or Kadala Curry.
My Notes
Idiyappam  can be made with only water too
I have tried without coconut milk, prefer with coconut milk since it makes the Idiyappam softer and tastier.
Labels: Breakfast, Egg, Spicy, Coconut Milk, Main course, Homemade, Kerala, Vegan, Gluten free, Soup, Soup Swappers
For this month's Soup Swappers event the theme is "Egg" and our host is Wendy Klik of A Day in the Life on the Farm.  

Sneha's Recipe
Sneha's Recipe

Happy Home-maker and culinary enthusiast.


  1. My college roommate's family was from Kerala and I always loved when she brought leftovers from home. This looks delicious. I can't wait to try it.

  2. Wow Sneha. You outdid yourself with those homemade rice noodles!!! This is a wonderful soup.

  3. Homemade rice noodles? Wow! So talented!!

  4. This looks amazing!! Look at that gorgeous color!!